LiveRight with Shoprite - February 2012

Cannellini Beans with Leeks Serves 4 / Cannellini have a delectable creamy;texture;and;mild;buttery;flavor;that allows;them;to;stand;out;as;a;bean;should, yet;blend;harmoniously;with;delicate;ingre-dients.;In;this;quick;stew,;each;element;has a;subtle;but;unmistakable;presence.;Serve in shallow soup bowls, along with crusty whole-grain;bread.

2 tablespoons extra-virgin olive oil

2-3 medium leeks, well washed, cut into 1/2-inch dice (about 3 cups)

2-3 medium beets, well scrubbed, cut into 1/2-inch dice (about 4 cups)

1 low-sodium vegetable bouillon cube

1 cup water

2 (14-ounce) cans cannellini beans, rinsed and drained

2 teaspoons chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1. Heat oil in a large soup pot over medium;heat;and;add;leeks.;Stir;con- stantly;for;about;2;minutes,;or;until beginning;to;soften.;Do;not;brown.

2.;Increase;heat;to;high,;add;beets,;and stir;another;2– 3;minutes,;until;vegeta- bles;are;nearly;dry.;add;bouillon;cube and;water,;stirring;to;deglaze;pan;bot-tom.;bring;to;a;boil;and;then;reduce heat;to;maintain;a;steady;simmer. Cover;and;cook;10–15;minutes,;until vegetables;are;tender.;Liquid;should be;reduced;to;about;1/3;cup.

3.;add;cannellini,;thyme,;and;pepper, and stir very gently, to prevent crushing;beans.;Cook;an;additional 2– 3;minutes;to;allow;flavors;to;meld; season;to;taste.

PER SERVING:;292;cal,;9g;fat;(5g;mono,;1g poly,;2g;sat),;0mg;chol,;13g;protein,;43g;carb, 15g;fiber,;133mg;sodium

Black Bean Enchiladas Serves;4-5;/;In;this;unusual;variation,;the;sauce;is;made;from;beans instead;of;tomatoes;(in;Mexico;it’s;called;enfrijoladas,;from;frijol,;or;bean).

2 tablespoons extra-virgin olive oil

1 medium white or red onion, finely diced, divided

2 cloves garlic, minced

1 (25-ounce) can black beans, rinsed and drained

1/2 teaspoon cayenne pepper or crushed red pepper flakes 1 low-sodium vegetable bouillon cube

3/4-1 cup water

1 cup chopped fresh cilantro, divided

3 cups cooked, shredded chicken breast, warmed 8 whole-wheat tortillas

1/2 cup grated jalapeño jack cheese Chopped fresh avocado, tomato, or pico de gallo, for garnish

1.;Heat;oil;in;a;2-quart;saucepan;and;add;1/2;cup;diced;onion. Stir;until;onion;begins;to;soften,;about;2;minutes.;Stir;in garlic.;add;beans,;pepper;or;flakes,;and;bouillon;cube.;Mash thoroughly;with;a;potato;masher;(or;in;a;food;processor);until smooth;and;the;consistency;of;a;creamy;soup,;adding;water as;necessary.;Season;to;taste,;and;keep;warm.

2.;Combine;half;the;cilantro;with;chicken.;Warm;tortillas;in;a microwave;or;skillet.;Spread;some;of;bean;mixture;in;a;9x13- inch;baking;dish.;Spread;a;little;bean;mixture;on;a;tortilla, pile;a;little;chicken;mixture;along;center,;and;roll.;Place;into dish,;seam;side;down.;Repeat;with;remaining;tortillas;(reserve some;bean;sauce).;Pour;remaining;bean;sauce;over;enchila- das.;Sprinkle;cheese;over;top.;Heat;in;a;325o;oven;just;until cheese;melts,;5–10;minutes.;Sprinkle;with;remaining;cilantro, plus;avocado,;tomato,;or;pico;de;gallo.